FROM REGULATION TO PRACTICE: A DESCRIPTIVE STUDY OF FOOD ALLERGY MANAGEMENT IN THE HORECA SECTOR

Food Allergy is a public health issue. A significant proportion of food allergic reactions occur within the HoReCa sector, with one in three individuals with food allergies reporting a reaction in this context. This study was aimed to ascertain the knowledge and current practices of businesses operating within the HoReCa sector with regard to allergen legislation. A total of 17 representatives from various HoReCa businesses participated in the study. The data was collected between March and June 2023 in the context of the ETDTFA (Education and Training Development for the Treatment of Food Allergies) project, which was supported by the European Commission (Grant Number: 2022-2-HU01-KA220-HED-000094859). The results indicated a deficiency in knowledge and awareness regarding food allergens among HoReCa businesses. Moreover, businesses perceive the provision of allergen-free services as a financial burden, and the practices that businesses are obliged to undertake have become a matter of preference. It is essential that legislators approach this issue with due diligence to prevent implementation disruptions and ensure adherence to the regulatory framework.